Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
2 tbsp extra virgin olive oil, plus extra for drizzling
½ x 25g pack basil, leaves picked, stalks finely chopped
2 leeks, finely sliced
2 carrots, peeled and finely chopped
2 sticks celery, finely chopped
400g can cannellini beans
500ml vegetable stock
400g asparagus, trimmed and sliced into thirds
125g fresh (or frozen) peas
½ x 270g loaf ciabatta
Method
Put a large pan over a medium-low heat. Drizzle in the oil and add the basil stalks, leeks, carrots and celery. Sauté for 15 minutes, until soft. Add the cannellini beans with their liquid, the vegetable stock and 500ml water; season. Bring to the boil, then reduce to a simmer, cover the pan and leave to cook gently for 40 minutes.
Add the asparagus and peas; cook for 3-4 minutes more. Tear in the basil leaves and small pieces of ciabatta; season if needed. Serve drizzled with a little more olive oil.
Cook’s tip
Use the leftover ciabatta to make garlic bread. Spread garlic butter between slices of ciabatta, wrap in foil and bake in a hot oven for about 10 minutes.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,499kJ/ 358kcals
Fat
15g
Saturated Fat
2.4g
Carbohydrates
37g
Sugars
11g
Fibre
11g
Protein
14g
Salt
0.9g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
0 added
0 in trolley
Quantity of Filippo Berio Extra Virgin Olive Oil in trolley 0